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Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet.

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Summary

Fermented millet, rich in phenolic compounds like vitexin, offers enhanced antioxidant properties and potential benefits for type-2 diabetes management. This ancient grain could become a valuable functional food in Europe.

Keywords:
LactobacilliPTP1B enzymecinnamic acidsfermented milletflavonoidsmolecular dynamic

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Biotechnology

Background:

  • Millet is an underutilized cereal in Europe with significant health benefits, particularly when consumed fermented.
  • Fermented millet consumption is linked to positive human health outcomes, especially in Asian and African regions.
  • Phenolic compounds in millet contribute to its health-promoting properties.

Purpose of the Study:

  • To analyze and compare phenolic compounds in different millet batches.
  • To investigate the impact of hydrolysis and fermentation on millet's phenolic content and antioxidant activity.
  • To explore the potential of fermented millet as a functional food for managing type-2 diabetes.

Main Methods:

  • High-Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS) for phenolic compound analysis.
  • Acidic and basic hydrolysis to determine total phenolic recovery.
  • Yeast and Lactobacilli fermentation to assess phenolic compound changes over 72 hours.
  • Molecular dynamic simulations to study flavonoid-protein interactions.
  • Ex vivo cellular antioxidant activity assays using human erythrocytes.

Main Results:

  • Acidic hydrolysis yielded higher phenolic recovery (193.6 mg/100 g) compared to basic hydrolysis (149.3 mg/100 g).
  • Fermentation with yeast and Lactobacilli significantly increased total phenolic content by approximately 30%, particularly cinnamic acids and flavonoids.
  • Fermented millet showed elevated levels of vitexin and vitexin 2″-O-rhamnoside, which are potential inhibitors of protein tyrosine phosphatase.
  • Phenolic extracts from fermented millet exhibited superior antioxidant protection in human erythrocytes.

Conclusions:

  • Fermentation is an effective method to enhance the phenolic content and antioxidant capacity of millet.
  • Specific flavonoids in fermented millet, like vitexin, show potential in managing type-2 diabetes by inhibiting protein tyrosine phosphatase.
  • Fermented millet holds promise as a functional food ingredient for the European market, offering health benefits and novel product development opportunities.